The Event Chef is responsible for the overall culinary vision, execution, and financial performance of all food operations, including the Grill, Banquet & Events, and Special Functions. This role is both hands-on and strategic, requiring strong leadership, cost controls, menu development, and collaboration with Events, Golf Operations, and F&B leadership to drive guest satisfaction and revenue growth.
The Event Chef plays a critical role in achieving the annual food & beverage revenue goal, while maintaining quality, consistency, and profitability across all outlets.
Key Responsibilities:
Culinary Leadership & Operations:
• Lead all culinary operations for:
o Daily Grill service
o Banquet & event execution
o Golf outings, weddings, and special events
• Develop and execute menus that are:
o Profitable
o Seasonal and market-driven
o Consistent with guest expectations and event needs
• Ensure food quality, presentation, and consistency meet brand and guest standards
• Maintain high standards of sanitation, food safety, and health department compliance
Financial Performance & Cost Control:
• Manage food cost targets (typically 28–32% depending on outlet mix)
• Control labor costs through proper scheduling and staffing plans
• Oversee purchasing, inventory management, and vendor relationships
• Minimize waste and maximize product utilization
• Support banquet pricing, menu engineering, and upselling initiatives
Team Leadership & Development:
• Recruit, train, and retain kitchen staff
• Establish clear expectations, standards, and accountability
• Create prep guides, recipes, and execution standards
• Foster a positive, professional kitchen culture aligned with company values
• Collaborate closely with Front of House and Events teams
Banquet & Event Collaboration:
• Work directly with Events Director / Sales Team on:
o Menu creation and pricing
o Event execution planning
o Forecasting and staffing needs
• Ensure smooth execution for weddings, golf outings, corporate events, and seasonal promotions
• Support innovation in event offerings to increase average spend per event
Guest Experience & Brand Standards:
• Deliver a consistent, high-quality guest experience across all outlets
• Address guest feedback and implement continuous improvement
• Support themed events, seasonal features, and promotional dining experiences
Compensation: $55,000 base salary + up to $10,000 annual performance bonus